Pardon my ignorance, but....
is there really that much of a difference? What do you use it in?
My dad raised honeybees. He generally planted 5-7 acres of red and white clover for them. But we also had apple orchards and cherry orchards and a vineyard. We never raised buckwheat but did raise winter wheat, corn, soybeans, and alfalfa. There really wasn't much of a variation in taste. I've tasted honey from all over and can't really distinguish a big difference.
This tupelo white honey intrigues me, as you say it doesn't granulate? What do the bees eat? Is this a regional honey? I know that, when my clover honey granulates, I put it in a pan of hot water and it liquifies again. I thought that was true for all honey.
StAnn